Family-Style Breakfast Quesadillas

Family-Style Breakfast Quesadillas 


Grated potatoes for hashbrowns. Placed the potatoes in a bowl of water; not only does it keep from turning brown, but it also releases much of the starch. Then placed the potatoes on a clean towel and squeezed it to drain as much water as possible. Season as desired. Used salt, pepper, garlic, onion powder, and FCC Hatch Spice Blend. Fried in a skillet with oil and butter until crispy. Used medium heat and a lid until potatoes were done and then removed the lid turned up to medium-high to get them crispy.

Scrambled 4 eggs with a splash of water (for fluffiness) and poured into the skillet on medium-low heat. Cooked the eggs like an omelet, and when the eggs were set a little bit (not so runny) topped with diced onions that were previously sauteed, diced ham, freshly grated cheddar, hashbrowns, and Fresh Red Chile then topped with a tortilla. Let the eggs on the bottom cook for a few more minutes and then flipped it over. Topped with more cheddar and Fresh Red Chile. 

Recipe by Mary Justice-Pritchard from Fresh Chile Cookin'! group on Facebook

 

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